VANILLA CHEESECAKE, NASTURTIUM GRANITA, FRESH BERRIES
INGREDIENTS 100g cream cheese 125g sugar
1 tsp vanilla paste 150g mascarpone 125g Greek yoghurt 250ml cream
GRANITA: 190ml water
20g nasturtium leaves
100g strawberries, trimmed and halved
80ml strawberry coulis Edible flowers, optional
Combine cream cheese, sugar and vanilla in a mixer until smooth. Add mascarpone and mix again until smooth. Repeat with the yoghurt and then the cream. Divide mixture into six and place in the centre of a 20cm square piece of muslin that has been moistened and squeezed out. Gather ends and tie with string to form a purse shape. Hang from a shelf in the fridge overnight with a tray underneath to catch the whey. NASTURTIUM GRANITA: Heat water and sugar over medium heat until sugar has dissolved, then cool. Bring a pot of water to the boil. Blanch nasturtium leaves for 30 seconds then arrest cooking in iced water. Strain and squeeze firmly then blend with syrup on high speed to create a green syrup. Pass through a fine sieve and pour into a shallow tray. Freeze, stirring every 10 mins until granita has frozen. To serve, toss berries in coulis and present on plates. Unwrap and set cheesecake on top. Shave the granita with a fork to create icy flakes and spoon on top. Strew with flowers.